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Cookies and cream anything played a pretty large role in our childhood, as we were completely obsessed with the combination and demanded to have it at any and every occasion. Things are a little different now, but we still get those old cravings every once and a while and this treat is the perfect way to satiate said cookies n’ cream cravings…by combining it with cheesecake…win-win. While we’ve cultured our palates a bit with foods other than Oreo cookies, a part of us will always love the sweet and creamy, chocolatey duo, and this dessert is our way of paying homage to it.

Cookies And Cream Oreo Cheesecake Bars

Yield: 2 dozen

Ingredients

Crust:

22 whole Oreo cookies

3 tablespoons unsalted butter, melted

Filling:

12 whole Oreo cookies, roughly chopped

12 oz. cream cheese, room temperature

1/2 cup sour cream

6 tablespoons sugar

1 egg, plus 1 egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

Directions

Preheat oven to 325º F and line a 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on the sides.

For the crust: start by scooping Oreo filling out into a bowl and set it aside.

Place chocolate cookies in the bowl of a food processor and pulse for 5 seconds.

Drizzle in melted butter and pulse until mixture is the consistency of wet sand.

Transfer cookie crust to baking dish and use your hands to press it firmly and evenly into the corners and edges of the dish.

Place crust in oven and bake for 10 minutes, then remove and let cool completely.

In a large bowl or mixer, beat softened cream cheese and Oreo filling until smooth, then beat in sugar and eggs.

Once eggs are incorporated, mix in sour cream, vanilla extract and salt, and stir until combined.

Fold in chopped cookies, then pour batter into cooled Oreo crust.

Smooth out the top, then place baking dish in oven and bake for 35-40 minutes, or until center is set.
Note: baking time varies if you use a different size baking dish.

Turn off oven and, without opening the oven, leave the cheesecake to cool for 1 hour.

Remove from oven and place in refrigerator for at least 4 hours, or overnight before extracting parchment paper, cutting into bars and serving.